BUTTERNUT MACARONI CHEESE

Butternut macaroni cheese image

This comforting and creamy family pasta bake is given a makeover by adding roasted squash

Provided by Good Food team

Time 50m

Number Of Ingredients 9

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Ingredients

1 large butternut squash , peeled and cut into 2.5cm/1in chunks
2 tsp olive oil
300g macaroni
50g butter
50g plain flour
1 tsp English mustard powder
500ml milk
200g extra-mature cheddar or vegetarian alternative, grated
50g parmesan or vegetarian alternative, grated

Steps:

Heat oven to 220C/200C fan/gas 7. Toss the squash with the olive oil and some seasoning, and roast on a baking sheet for 15-20 mins until tender. Meanwhile, cook the macaroni following pack instructions, then drain.
Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.
Take the sauce off the heat and mash in a third of the squash with the cheddar and half the Parmesan. Season, then stir in the drained macaroni with the remaining squash. Tip into an ovenproof dish, scatter with the remaining Parmesan and bake for 15 mins until golden and bubbling.

Nutrition Facts : Calories 828 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.49 milligram of sodium